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Did the cake settle or the fondant sag????

post #1 of 25
9/13/09 at 7:38pm
Thread Starter 
This was my first attempt at a two tier cake. The cake was the durable cake recipe found here with sour cream and pudding mix. I bought a local bakery's buttercream. The cake was frozen then filled then chilled again after the crumb coat. I did use dowel rods in the bottom layer. The fondant was reasonably thin-- probably less than 1/8".

So did the cake settle? Did the fondant sag off the buttercream? Did I use too much filling? The wrong filling? The wrong cake? Any thoughts?
LL
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post #2 of 25
9/13/09 at 8:01pm
best to let a cake settle at room temp.

chilling or freezing keeps BC and Filling firm

then they soften at room temp and settle causing the dreaded cake bulge.

some "force" the issue by putting a weight on the cake (ceramic tile according to Leah_s and IndyDebi) works great.

the more impatient among us (waves hand high) put a cookie sheet or similar on top and force the cake to settle by pushing until icing dam starts to push out the sides all the way around. We then have a little mercy on the cake and allow it to rest as long as it takes to fill the pastry bag with BC to put on the crumb coat.
Keep on cakin'!
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Keep on cakin'!
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post #3 of 25
9/13/09 at 8:16pm
That's a super cute cake!! Even with the bulge!
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post #4 of 25
9/13/09 at 8:16pm
Great Cake!I agree with Doug I think your filling just oozed a little,I use a cake board and press.
ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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post #5 of 25
9/13/09 at 8:32pm
Extremely cute cake first off and then I think the filling and icing got soft as the cake was coming to room temperature, causing the sagging appearance. princess.gif
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post #6 of 25
9/14/09 at 9:24am
this happened to me too! exactly that on your bottom tier!
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post #7 of 25
9/14/09 at 9:32am
That's settling. We had this issue on the TOP tier of a wedding cake this weekend and ended up having to completely redo the top tier 2 hours before the reception! LOL! It was a *tense* couple of hours until the new perfect top was in place!

I personally think that all the condensation of a frozen cake coming to room temperature can cause havoc on your icing, filling, and fondant. We won't be using frozen cakes anymore for sure!

Your cake is still adorable - bulge and all!
T, C, & R

Moms to 7 and Cake Decorators Extraordinaire
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T, C, & R

Moms to 7 and Cake Decorators Extraordinaire
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post #8 of 25
9/14/09 at 1:36pm
What guage of wires did you use for those loops? (totally unrelated to your question.. I just want to get the right kind when I try to do those curls on my next cake icon_smile.gif
www.forheavenscakes.webs.com
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www.forheavenscakes.webs.com
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post #9 of 25
9/15/09 at 4:43am
Great cake despite the buldging!!!
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post #10 of 25
9/22/09 at 10:14pm
Love the cute cake even with the love handles on it - adds charactericon_smile.gif
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post #11 of 25
9/23/09 at 8:37am
Looks like it settled under the weight of the top tier. Were the supports long enough to hold the top tier above the bottom? If not and they were under the surface level of the fondant then the natural pressure of gravity would cause the fillling to blow out. Cute cake!
¢¾Sarah
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¢¾Sarah
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post #12 of 25
9/23/09 at 12:08pm
Very cute cake! I really like the big loops of the bow!
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post #13 of 25
9/23/09 at 12:15pm
Quote:
Originally Posted by Clovers

What guage of wires did you use for those loops? (totally unrelated to your question.. I just want to get the right kind when I try to do those curls on my next cake icon_smile.gif



Looks like the long straight wires you can buy at Walmart...I just used up a package and tossed it, but I think they are 18 or 16 gauge.
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post #14 of 25
9/23/09 at 12:22pm
I think a bulge is one of the hardest things to diagnose, but I think Doug has the best suggestion based on the fact that you mentioned chilling it after the crumb coat. After I crumb coat, I allow the cake to settle at room temp for a minimum of three hours and often overnight. Then I go in and smooth out the bulge, recoat the seam with a little more icing (I call it spackling the crack) and then chill for about 20 minutes before applying fondant. I've tried to rush the settling time before based on the suggestions of above mentioned, but I still find there is a trace of bulge that drives me nuts unless I let it settle for a longer period.
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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post #15 of 25
9/25/09 at 8:43am
Quote:
Originally Posted by hperez

this happened to me too! exactly that on your bottom tier!



I second that - see my toga cake icon_lol.gif
Intelligent people talk about ideas*
Average people talk about small things*
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With Caking comes great responsibility!- says Aunt May to Spiderman
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Intelligent people talk about ideas*
Average people talk about small things*
Small people talk about other people negatively*
_______________________________________
With Caking comes great responsibility!- says Aunt May to Spiderman
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